Monday, December 20, 2010

Sausage Lentil Soup (Crockpot)

The Menu:
Sausage Lentil Soup

The Original Recipe:
I am not sure where I found this recipe at. I thought is sounded good, and I could use up some of my leftover ingredients for a Christmas gift that I made this year. This soup is great and fast. None of us could stop eating it, and the leftovers were just as good if not more flavorful.

Sausage Lentil Soup


 1 lb. smoked sausage, sliced

 1 lb. (about 2 cups) dried lentils, rinsed and drained

 1 cup ham, diced

 1 medium onion, chopped

 1 small green pepper, chopped

 1 medium carrot, chopped

 2 garlic cloves, minced

 1/2 Tsp thyme

 1/4 Tsp pepper

 1/4 Tsp cumin

 1 bay leaf

 2 cans (14.5 oz. each) beef broth

 2 cans (14.5 oz. each) chicken broth

 2 cups spinach, coarsely chopped

Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf

The Way I Made It My Own:
I changed a few things to use up some ingredients I had in my cupboards.
 
Sausage Lentil Soup


 1 lb. Hot Sausage, cooked and crumbled

1 lb. (about 2 cups) dried lentils, rinsed and drained

1/2 cup dried green peas

 1 medium onion, chopped

1 small green pepper, chopped

 3 medium carrots, chopped

 2 garlic cloves, minced

1/2 Tsp thyme

 1/4 Tsp pepper

 1/4 Tsp cumin

 1 bay leaf

 2 cans (14.5 oz. each) beef broth

 2 cans (14.5 oz. each) chicken broth

 2 cups spinach, coarsely chopped (I used frozen)

Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf

No comments: